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Marinated Eggplants with Garlic
Instructions
I prepare the listed ingredients. By any method, I sterilise a glass jar and a suitable lid.
I slice the eggplants into elongated rounds (ovals) about 8 mm thick. The shape isn't really important here – you can make rounds or even cubes, it's a matter of personal preference.
I put the slices into a wide bowl and sprinkle them with salt. After about 15 minutes the bitter liquid is drawn out. I turn the oven on to 200 degrees.
I gently squeeze each oval, blot it with a napkin and brush it with oil on both sides.
I lay the pieces out on a baking tray lined with kitchen parchment. I put it into the already preheated oven and switch on the convection.
After 20 minutes the pieces are beautifully browned and completely done.
Into a small bowl I put the salt and press the garlic through a press.
I grind the mixture until smooth.
I pour in the vinegar, water and oil here, and stir it with a spoon.
I finely chop the dill.
I dip each piece of eggplant into the garlic dressing.
Then I pack them into the jar. If the appetiser isn't meant to be stored for long, you can use a plastic or, better, a glass container with a lid. I sprinkle the layers with dill.
From time to time I tamp the eggplants down with a small spoon (carefully, so as not to break them). Once the container is full, I pour the remaining garlic dressing over the top.
If the appetiser isn't going to be stored for long, I put the container in the fridge for 20 minutes, after which the eggplants are ready to eat. But if you want to keep the preserve for the winter, I cover the jar loosely with a metal lid, set it in a small pot on a piece of cloth and pour in water to within 2 cm of the lid. Once it boils, I pasteurise the preserve for 7 minutes.
I screw the jar shut tightly, turn it upside down and wrap it in a thick towel for extra heat treatment. After 10 hours I move the sealed jar to the cupboard, where it can keep for up to a year even at room temperature.An appetiser like this can be kept for several months even without sterilisation. For that, I close the jar of eggplants with a nylon lid and always put it in the fridge.Marinated eggplants with garlic are a wonderful addition to any dish. They are so appetising that people happily eat them simply with a piece of bread. The sharp, aromatic flavour of this preserve leaves no one indifferent – do give it a try!
Tips
- 1
Baking instead of frying – the "secret" against excess oil. Eggplants soak up a lot of fat when fried. In the oven they take in a minimum of oil.
- 2
Salting before baking – the "secret" against bitterness. Fifteen minutes with salt draws out the bitter liquid, and the eggplants taste better.
- 3
Dipping in the dressing – the "secret" of the flavour. I dip each piece into the garlic marinade, so it is perfectly soaked through.
- 4
Pasteurising for 7 minutes – the "secret" of storage. Without it, they keep only in the fridge for up to 2 months. With it, up to a year in the cupboard. The same principle works in other kinds of marinated eggplants.
FAQ
Which eggplants should I choose? +
Ideally, young dark-purple eggplants with glossy skin. Fresh ones are firm and heavy for their size, with a green stem. A size of about 15–20 cm is best, as they have fewer seeds. Avoid overgrown eggplants with large seeds, which taste bitter, and any with brown patches. If an eggplant is bitter, soak it for an hour in salted water. Don't peel off the skin – it helps the pieces hold their shape. Frozen eggplants aren't suitable; you need whole, fresh fruit.
What can I use instead of 9% vinegar? +
You can use apple cider vinegar (about 100 ml for a milder result), wine vinegar (75 ml), or lemon juice (about 100 ml – natural, though the preserve will keep less well). Vinegar essence also works (10 ml of 70% essence plus 65 ml of water). Don't use vinegar flavoured with honey or herbs, as it will change the taste, or vinegar that has gone past its date and turned cloudy. For a spicier version, add 1 teaspoon of ground red pepper; for a milder one, reduce the vinegar to 50 ml and add a little more water.
How long do the eggplants keep? +
In a sterile sealed jar after pasteurising – up to 1 year in the cupboard, or up to 1.5 years in a cellar. Without pasteurising, under a nylon lid in the fridge – 1–2 months. Once opened, in the fridge – 1–2 weeks. Label the jars with the date you sealed them. If a lid bulges, don't open it – throw it out. Don't store the jars in the sun, or the colour will fade. It's best to use the preserve within the first 6–8 months. Sealing in small 0.5 L jars makes them easier to open. Before serving, take the jar out 15–20 minutes ahead, as the cold dulls the flavours. Don't leave an open jar at room temperature for longer than 2 hours.
What goes well with these eggplants? +
They make a fine appetiser on their own – on bread with butter. They go with boiled potatoes (a classic), and with fried or boiled potato. They suit steak, shashlik and lamb ribs, as well as pelmeni and vareniki. They are good with a glass of cold vodka, with a rice side or buckwheat, with plov or fried rice, with boiled chicken or turkey, and with fried fish. Serve them with light beer, or with cheese and olives. They work for a family dinner alongside mashed potato and meat, and as an appetiser with a bowl of borscht. All in all, a versatile spicy appetiser for any meal.
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